Ricotta Salata with Green & Yellow Bean Salad

Ricotta Salata with Green and Yellow Bean Salad

TOTAL TIME: 25 MIN SERVINGS: 4
                   **Kosher salt**
1/2             pound thin green beans
1/2             pound yellow wax beans
1/4             cup plus 1 tablespoon extra-virgin olive oil
2               tablespoons sherry vinegar
1-1/2        tablespoons minced shallots
1/2            pint cherry tomatoes, halved
3               tablespoons Niçoise olives, pitted and halved
1/4           pound ricotta salata, thinly sliced (1 cup)
               **Freshly ground pepper**
 Enjoy Creamy & Indulgent Carbonara Sauce

**A couple  of Carbonara Sauce  below .  You can  fine  them in  any  sauce  grocery aisle **

1 .       Bring a large saucepan of salted water to a boil and fill a large bowl with ice water. Add the green beans to the saucepan and boil until just tender, about 5 minutes.
2 .      Using a slotted spoon, transfer the beans to the ice water. Return the water to a boil. Add the yellow wax beans and cook until just tender, 5 to 6 minutes. Transfer to the ice water and let cool. Drain the beans and pat dry with paper towels.
3 .       In a large bowl, whisk the olive oil with the vinegar and shallots. Add the beans, tomatoes, olives and half of the ricotta salata and toss; season with salt and pepper. Transfer the salad to plates, sprinkle the remaining
cheese on top and serve.
There  are more  different types  but , I like these  , more of a homemade taste.